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Old 10-12-2009, 04:16 AM   #1
Q2XL
 
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Feb 2009
Eastpointe, Michigan
Posts: 509
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Recipe Type: All Grain   
Yeast: American Hefeweizen WLP 320   
Batch Size (Gallons): 5.50   
Original Gravity: 1.048   
Final Gravity: 1.013   
IBU: 13.8   
Boiling Time (Minutes): 60   
Color: 4.3   
Primary Fermentation (# of Days & Temp): 21 days at 68F   
Tasting Notes: A great tasting summertime brew. The Saaz hops really come thru in this recipe.Enjoy!   

6lbs-12 ounces Pale Malt(2-Row)US (2 SRM)

4lbs-10 ounces White Wheat Malt (2.4 SRM)

9 ounces Cara-Pils/Dextrine (2.0 SRM)

8 ounces Rice Hulls

Mash at 155F for 60 minutes
Boil time: 60 minutes


1.50 ounces Saaz Czech(2.9%) 30 minutes
1.50 ounces Saaz Czech(2.9%) 15 minutes

 
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Old 10-14-2009, 04:58 PM   #2
FishinDave07
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Oct 2007
South Florida
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Hows the body when mashing at 155F? i usually mash wheat beers on the lower end (152-ish).
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Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

 
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Old 10-14-2009, 09:21 PM   #3
Q2XL
 
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Feb 2009
Eastpointe, Michigan
Posts: 509
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Quote:
Originally Posted by FishinDave07 View Post
Hows the body when mashing at 155F? i usually mash wheat beers on the lower end (152-ish).
The body was good on this beer. I am still relatively new to brewing, so I may not even be able to notice the difference in the mashing temps.

 
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